In the butcher shop post, Rox was talking about Crown Roast Pork. I love the way they look, with the little gold feet thingys. So, I bought one planning to make it for Christmas dinner. I thought that issue with the Sage Muffins etc. was featuring a Crown Roast, but upon further investigation, I see it's called a Pork Rib Loin or some such. BUT, now I have a lovely, but very expensive Crown Roast in the freezer. Can I cook it like the one in the magazine anyway?? If not what all do you suggest??? oh and lastly, where do you buy the gold feet thingys?
Cis
Cis
Cis
Empress for Life
Empress for Life